Crispy Shawarma Chickpea Fritters with Dill Yogurt Sauce and Arugula Salad

These crispy chickpea fritters are packed with warm shawarma spices and fresh dill, then pan-fried to golden perfection. Served over a peppery arugula salad with crunchy almonds, chewy apricots and quick-pickled shallots, every bite is a mix of textures and flavors.

A cool, creamy dill yogurt sauce ties it all together, making this a satisfying vegetarian meal that’s ready in under an hour. Perfect for a weeknight dinner or a fun weekend lunch.

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Ingredients

1 unit ShallotView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

2 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 ounce Dried ApricotsView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

13.4 ounce ChickpeasView ingredient guideLike ingredientDislike ingredient

2 tablespoon Sour CreamView ingredient guideLike ingredientDislike ingredient

4 tablespoon YogurtView ingredient guideLike ingredientDislike ingredient

82 g Tempura MixView ingredient guideLike ingredientDislike ingredient

1 tablespoon Shawarma Spice BlendView ingredient guideLike ingredientDislike ingredient

2 ounce ArugulaView ingredient guideLike ingredientDislike ingredient

0.5 ounce Sliced AlmondsView ingredient guideLike ingredientDislike ingredient

Salt, to tasteView ingredient guideLike ingredientDislike ingredient

Pepper, to tasteView ingredient guideLike ingredientDislike ingredient

Sugar, pinchView ingredient guideLike ingredientDislike ingredient

2 teaspoon Olive OilView ingredient guideLike ingredientDislike ingredient

Vegetable oil, for fryingView ingredient guideLike ingredientDislike ingredient

Instructions

1. Prepare the ingredients: Halve, peel and finely chop half the shallot; thinly slice the remaining shallot. Zest and halve the lemon. Peel and mince the garlic. Pick and finely chop the dill fronds. Drain and rinse the chickpeas; transfer to a medium bowl and mash with a potato masher or fork until almost smooth (some larger pieces are fine).
2. Make the pickled shallot and sauce: In a small bowl, combine the sliced shallot and juice from half the lemon. Season with salt and a pinch of sugar; set aside to pickle. In another small bowl, combine the sour cream, yogurt, lemon zest, half the chopped dill and a pinch of garlic. Add water 1 teaspoon at a time until the mixture reaches a drizzling consistency. Season with salt and pepper.
3. Prepare the fritter batter: In a medium bowl, whisk together the tempura mix, shawarma spice, ¾ teaspoon salt (for 4 servings use 1½ teaspoons) and ⅓ cup cold water until smooth. The batter should be like pancake batter; if too thick, add more water 1 tablespoon at a time. Stir in the mashed chickpeas, chopped shallot, remaining garlic and remaining dill until thoroughly combined. Season with pepper.
4. Fry the fritters: Heat a ⅓-inch layer of vegetable oil in a large heavy-bottomed pan over medium-high heat. When the oil is hot (a drop of batter sizzles), carefully drop ¼-cup scoops of batter into the oil. Work in batches to avoid overcrowding. Cook until golden brown and crisp, 3-4 minutes per side. Using a slotted spoon, transfer to a paper-towel-lined plate and season with a pinch of salt.
5. Assemble the salad: In the bowl used for the chickpeas, combine the arugula, almonds and dried apricots. Drain the pickled shallot and add as much as you like. Drizzle with olive oil and a squeeze of lemon juice, then toss to coat. Season with salt and pepper.
6. Serve: Divide the salad and fritters between plates. Drizzle the fritters with the dill yogurt sauce and serve immediately.

Recipe Tips

FAQ

Can I use a different type of flour instead of tempura mix?

Yes, you can substitute tempura mix with an equal amount of all-purpose flour mixed with 1/2 teaspoon baking powder for a similar light texture.

How do I store leftover fritters?

Store leftover fritters in an airtight container in the refrigerator for up to 3 days. Reheat in a toaster oven or skillet to restore crispiness.

Can I make the sauce ahead of time?

Absolutely! The dill yogurt sauce can be prepared up to 2 days in advance and stored in the refrigerator. Stir before serving.